Novel Applications of HPP in Meat Processing

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04/02/2025 Added

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Novel Applications of HPP in Meat Processing by Dr. Gary Sullivan, University of Nebraska-Lincoln. 2025 High Pressure Processing and Dehydration Workshop

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[00:00:00.000]All right. Well, Grace, I appreciate the opportunity to kind of visit with a little
[00:00:08.260]bit about some of the work we've done on HPP at University of Nebraska and
[00:00:12.240]kind of corresponding with what was supposed to be this afternoon, looking at some of the
[00:00:17.660]food safety type interventions. One of the things that we started looking at almost a decade ago is
[00:00:22.920]what can we do to use HPP in other applications, thinking about beyond RTE products and that
[00:00:30.440]type of field? And so when we think of it, RTE products are very commonly used and have HPP
[00:00:37.620]applied to them. And part of that is because we've gone through a thermal process with these types of
[00:00:42.180]meat products. And in doing that, we've set the proteins, we've already denatured them, we've
[00:00:46.820]already reformed them and refolded them. And then when we go through HPP, really, we're not going to
[00:00:52.260]get much of a change that takes place with that. And so that's why it's so effective in looking at
[00:00:56.500]deli meats or any other product like that is because we've already set the proteins with that.
[00:01:01.100]Also, that heat process has already disrupted membranes. And we'll talk a little bit about that.
[00:01:06.380]And especially when we start thinking about raw products, what that means is we're going through it.
[00:01:11.400]And as has been mentioned in some of the other talks already,
[00:01:17.640]we get an improvement in safety. And that really is that application that we have,
[00:01:21.600]that listeria control is really important in RTE fields.
[00:01:24.340]And HPP is able to do that without some of the added ingredients.
[00:01:28.680]And, you know, if you look at some of the early adopters of HPP and meat products,
[00:01:33.020]it was in kind of clean label, natural type products as a way to go about doing it.
[00:01:38.860]The other advantage is you do get a shelf life extension as well.
[00:01:42.360]And so we not only make a safer product, we can make it last longer and reduce food loss and food waste with it.
[00:01:49.660]And so in the end,
[00:01:51.240]because these are heated, because we've already gone through and manipulated and modified that product through that processing,
[00:01:58.160]we really have limited meat quality changes that happen when you apply it to HBP ready to eat meat products.
[00:02:04.880]Now, we're going to spend really most the rest of this talk talking about raw meat products and why we have limited applications to it.
[00:02:13.580]And it's a lot of it is due to the fact that we haven't set denatured proteins.
[00:02:19.700]We haven't changed those.
[00:02:20.880]And it impacts the quality characteristics that we have.
[00:02:24.220]And so this is a paper from a review that came out in 2019 by Bach and Bulmore is part of it as well.
[00:02:32.220]But if we look at it, we can see how when we apply HPP to raw meat products, we really get to a point where we go from the left-hand side where it's a raw state at just environmental pressures to the right-hand side where we get it and it looks almost cooked with it.
[00:02:46.820]And so this paper actually has a five-minute holding time and it's at 20 degrees Celsius.
[00:02:50.820]And so if you talk to people in the industry, this is hotter than they would do meat products.
[00:02:54.880]It's also going to be probably a longer holding time for the meat products.
[00:02:58.820]So the changes may be a little bit more dramatic than what we would see in some of the other settings.
[00:03:05.660]But I think this just does a nice job of showing it.
[00:03:08.760]And so when we think of raw meat products, we don't have this technology that's really applied to it,
[00:03:15.040]especially if we look at beef products and even pork products where we have that.
[00:03:19.600]Now, the one raw meat product that we do have some application to somewhat commonly in the meat industry is ground turkey products.
[00:03:27.800]And if we think of that, if you have ground turkey, you're actually able to lighten it and firm it up.
[00:03:34.200]And that's not a bad thing when we think of that type of product,
[00:03:38.000]where if we think of lightening and firming beef up, that goes the wrong way in our application.
[00:03:43.040]And so if we think of this as kind of the base challenge that we face when we're looking at
[00:03:48.220]applying HBP to raw meat products, it really provides a big hurdle because of the quality
[00:03:55.120]aspects. And so why do we see these changes taking place? And ultimately, this is going to
[00:04:00.060]come down to understanding the meat science and the technology that's going behind it and the
[00:04:06.080]chemistry of what's happening. And so if we think of meat products itself, myoglobin is really going
[00:04:11.820]to be one that's responsible for meat color and that stability that we have. There's different
[00:04:17.040]things that can be impacted by it. One of the things is the myoglobin state. And we did a project
[00:04:21.880]that we'll talk about in just a little bit saying, does that myoglobin state when we HPP it make a
[00:04:27.900]difference? Another one is if we look at pH, we can have an impact on that. And so we have things
[00:04:33.880]that we can do to manipulate and modify myoglobin and how it changes related to the color. But in
[00:04:39.820]the end, it's that denaturation and that unfolding and refolding of proteins that's going to give us
[00:04:45.860]that impact and that negative aspects that we think of the visual changes that occur and some
[00:04:52.240]of the functional changes that occur with it as well. The other thing that happens along with that
[00:04:57.280]is because we're increasing modification of the proteins, we're also going to be disrupting
[00:05:04.060]cellular membranes. That opens those up to be more prone towards lipid oxidation. And so
[00:05:09.180]we get oxidation in both lipids, we get oxidation in proteins. When we have HPP
[00:05:15.520]treatment, we get oxidation in both lipids, we get oxidation in proteins. And so we get oxidation
[00:05:15.840]of raw meat products. Now, depending on pressures we're at, temperatures we use and everything like
[00:05:21.560]that is going to make a difference with that. And so when we think of these effects,
[00:05:25.420]excuse me, the temperature or the pressure that we use makes a big difference.
[00:05:30.260]The time that we have it applied to it will make a difference. And that temperature of the vessel
[00:05:35.360]and the holding medium that we're in is going to make a difference as well. And so when we think
[00:05:40.360]of meat products, they're very commonly HPP'd at about four degrees Celsius,
[00:05:45.820]with it. That's kind of the minimum we have. And so if we think back to that previous slide
[00:05:50.620]that we had in that picture, when they go for a pressure that is using 20 degrees Celsius,
[00:05:57.020]that makes a big difference as it goes through it. The other thing to keep in mind is one of
[00:06:01.960]the previous presenters talked about the adiabatic heating that takes place. And so not only do we
[00:06:06.800]have the pressure of the water that we're working with, but that temperature will also rise as we've
[00:06:15.800]temperature effect that goes along with it. So we see these changes that take place and it really
[00:06:20.560]provides a challenge of what we have with it. And so really, like I said, starting about 10 years
[00:06:26.280]ago, there was some work that was being done and Grace's predecessor at University of Nebraska
[00:06:31.020]working on HPP was George Cavender. And we got talking about different types of applications and
[00:06:36.840]we started trying to dream up and think of ideas of how we could go about improving or utilizing
[00:06:43.060]this in other ways.
[00:06:45.780]And so one of the things that we came about is looking at using a way to improve the safety of
[00:06:51.940]sous vide cooked meat products. And so Dr. Cavender was here and he had a student,
[00:06:56.400]Xianjin Sun, who really kind of led this next couple of projects that we're going to be
[00:07:01.220]thinking about. But one of the things is if we think of sous vide cooked meat products,
[00:07:06.000]it's cooking at a low temperature for a long period of time. And one of the challenges that
[00:07:11.080]may be associated with that is people will potentially undercook or cook, not cook,
[00:07:15.760]long enough in these products that could create a food safety risk.
[00:07:19.340]One of the challenges that goes with that is it also related to some of the recommendations that
[00:07:27.420]people make related to the sous vide side. And so if we look at it, and we actually did a little
[00:07:32.280]bit of work on this, there was one of the major sous vide equipment manufacturers or sous vide unit
[00:07:39.440]manufacturers that were saying we could sous vide cook ground beef as low as 115 degrees Fahrenheit.
[00:07:45.740]We're sitting there thinking we're going to kill each other. We're going to kill people if we do
[00:07:48.940]that because of the issues related to we're not killing pathogens at those temperatures. And so
[00:07:56.200]we think about it, and we were trying to say, could we pre-pasteurize a steak that was ready
[00:08:02.700]for sous vide? And so if we had a steak that was seared in advance, so we got that surface color,
[00:08:08.000]we could HPP that and have it really in a package, seasoned and everything, and just ready to go into
[00:08:15.720]pot. And so we did this, we prototyped it, we figured out how to do it, and we did a little
[00:08:20.460]bit of a research study. The first part of it that Sean worked on was really looking at what
[00:08:26.280]was the microbiological impact and the color and the quality aspects of it. And so in some of the
[00:08:31.740]preliminary work, they looked at different pressures and holding times, and he came up
[00:08:35.820]with some combinations of temperatures and holding times at both 450 megapascals as well as 600
[00:08:41.520]megapascals. So really looking at some of those temperatures
[00:08:45.700]that we know are necessary to achieve microbial population control. And we did achieve microbial
[00:08:52.180]reduction with that. The problem, just like we thought about before, is we did lighten the color
[00:08:57.960]and it was more of an effect on the lightening side and maybe a little bit less of an effect
[00:09:04.140]on the redness side. And this is a little bit counterintuitive when we think about it because
[00:09:09.380]the product looks more pink than red, but that's because the background lightness of what we have,
[00:09:15.680]makes that red be a little bit more muted out, but the true A star and color values don't change as
[00:09:22.240]much. And we also saw the increased oxidation and we saw some toughening effects with that.
[00:09:27.680]And the toughening effect was kind of an interesting aspect with it because early on,
[00:09:32.280]a lot of people thought we could use HPP as a way to disrupt cellular structures and protein
[00:09:38.280]membranes as a way to tenderize it. But as research really continued on and looked at it, there's a lot
[00:09:45.660]of reports and including the one that we had that showed that you can actually get a toughening
[00:09:49.840]effect in steaks. And a lot of what's really happening there is we get the proteins that are
[00:09:54.560]making up that muscle and that steak, we'll start denaturing them and then we'll get those to
[00:10:00.200]cross-link. And as we get more cross-linking of those proteins, we make a more robust structure
[00:10:07.920]and it takes more force to really cut through that. And so we looked at this and we said, okay,
[00:10:15.640]some challenges in it, but we did want to take it and see what did consumers think about it.
[00:10:20.140]And so we took this and we used a couple of the time and temperature combinations or time and
[00:10:25.640]pressure and time combinations that work for microbiology. And we decided to take it on then
[00:10:31.500]and look at what were the sensory aspects, the color aspects, and then the overall quality
[00:10:35.780]perception of it. And like we thought about is we did get a lightened color in it, but it was
[00:10:45.620]that outside surface was already seared. And so if we think of, we've mentioned before that
[00:10:51.180]ready-to-eat meat products, we've denatured proteins, we've set that. Well, the surface
[00:10:55.480]searing really provided some of that effect on it. So we didn't see as much lightening that
[00:10:59.480]happened in it. You know, internally though, we did see a less pink color. And so these products,
[00:11:05.100]we cooked to 135 Fahrenheit. And so it was really kind of on maybe on the bottom end of
[00:11:09.620]medium rare or between rare and medium rare doneness with it. But when we asked people
[00:11:15.600]how they like their steaks done, a lot of them mentioned more of a medium rare to medium doneness.
[00:11:21.680]And so a lightening effect on an internal color may not necessarily be bad in this type of setting.
[00:11:27.900]And so we could potentially harness that where we could cook to a lower temperature,
[00:11:32.280]get that desired retention of juiciness and other things with it, but have the doneness
[00:11:39.980]look like it is a little bit more done than where people think they want it. However, we also
[00:11:45.580]had some of the issues with the increased toughness. This was also really pronounced of
[00:11:50.400]when we found products or when we looked at the products, one of the thoughts was if we could
[00:11:54.900]have it ready to eat essentially, because we've pre-pasteurized it, could we cut down the short
[00:12:00.500]of the cooking time? And even though we were working with strip steaks in this,
[00:12:04.380]that shortened cooking time was much tougher, but even at a more, more uniform and parity
[00:12:10.100]of cooking time, we still had an increased toughness that was found in these steaks.
[00:12:15.560]And in the end, when we looked and asked the consumers to rank which products they liked the
[00:12:20.740]best and which ones they liked the worst, the ones that were HPP treated really had a poorer
[00:12:26.480]acceptability with it. And so I think this technology was kind of interesting. It looked
[00:12:32.440]like it maybe had potential, but maybe some limitations on how far it could go with that
[00:12:37.380]due to some of the characteristics and the changes that it took place in the meat products.
[00:12:42.860]So we worked through this project and
[00:12:45.540]then we started saying, let's look elsewhere. What else can we do in other applications?
[00:12:49.980]And one of the things that came out is, could we use this as a way to improve the safety of
[00:12:55.140]ground beef? Now, I mentioned that we weren't working on ready-to-eat meat products, but
[00:12:59.960]we were looking to say, could we do something to ground beef where we have a zero tolerance for
[00:13:05.200]E. coli, O157H7, and other shiga toxin-producing E. coli? And we were looking at it to say,
[00:13:12.600]could we use HBP to reduce the risk of E. coli?
[00:13:15.520]Because we want to make sure people aren't sick and you could minimize risks of recalls or things
[00:13:23.020]with that. However, we also knew if we're going to do that, we need to stabilize that color of
[00:13:29.000]ground beef. And this was an image that we put together from some products that we HPP'd. And
[00:13:35.380]you can see the change in color that happened in ground beef. And so these were at 90 seconds. So
[00:13:45.500]we didn't go all the way up to 600 megapascals with it, but you see that noticed effect going
[00:13:50.760]from no HPP to 300 megapascals. And then even more of an effect as we go up to 450 megapascals.
[00:13:57.540]And so we knew if we were going to be trying to figure out how to stabilize color,
[00:14:03.660]we knew that we had to do something to change that structure, something we had to go
[00:14:09.920]through it. And so one of the first studies that we did is we know we can alter
[00:14:15.480]myoglobin stability by having different states of myoglobin that we're with. And so on the picture
[00:14:21.660]on the right, I pulled this out of a journal article and there's many of them that we could
[00:14:25.640]be looking at it and show this type, same type of thing. And one of the things that we typically
[00:14:30.260]think of meet color is we have a deoxymyoglobin state, and this would be if we're in an anaerobic
[00:14:35.900]packaging, a vacuum packaging, and it's slightly purple. We then go and open it and expose it to
[00:14:41.600]oxygen and it's in a oxymyoglobin state. And this would be that bright,
[00:14:45.460]very red color that you think of in steaks. Now, as that sits there and we oxidize it,
[00:14:50.600]we go from red to brown and go to a metmyoglobin color. Now, if we have enough activity and
[00:14:57.480]retained mitochondrial function, we can regenerate reducing compounds that allow us to take that
[00:15:04.340]metmyoglobin and reduce it back down to deoxymyoglobin. And we continue to go through here.
[00:15:09.640]And in the end, when we think of steaks and meat that's discolored, it means that we've run out of
[00:15:15.440]the metmyoglobin back to deoxymyoglobin. Now, on the other side here, we're looking at the
[00:15:21.760]addition of carbon monoxide and CO can be added. Oftentimes it's in a modified atmosphere packaging
[00:15:27.560]that was just talked about by the last few speakers. But if we have a product that has
[00:15:33.660]typically about 0.4% carbon monoxide, 20% carbon dioxide, and the balance in nitrogen,
[00:15:42.000]we can actually get a color that's very
[00:15:45.420]similar to our oxymyoglobin, but has a carbon monoxide bound to it.
[00:15:49.320]Now, one of the things with this, and this technology has been around for 20 or so years
[00:15:54.800]with it, it gives us a better shelf life because it is a more color stable compound. Now, with that,
[00:16:01.900]there are some concerns from packaging and things like that. So early on, it was used in like rigid
[00:16:07.480]trays and you would find it that way. Now it's more typically used in a mother bag where it's
[00:16:11.980]used during transportation and then opened up and,
[00:16:15.400]isn't maintained in the carbon monoxide atmosphere when it goes on a retail shelf.
[00:16:19.140]But anyways, we can get carbon monoxide that's formed or carboxymyoglobin that's formed as well.
[00:16:25.100]And so what we did is we took and we formed these different myoglobin states in ground beef patties
[00:16:31.040]to figure out what could be used to do that. We also looked at some reducing compounds and other,
[00:16:36.540]other ingredients that are used in meat processing as a way to stabilize it.
[00:16:40.520]Now we went through and we HPP'd these both at 450 megapascals,
[00:16:45.380]and 600 megapascals as a way to look at it. And we were able to publish these in a couple
[00:16:51.220]different journals, or it was two different papers that we published with it. And just
[00:16:55.320]like we would have expected, HPP made the color lighter and less red. There were some
[00:17:01.000]little differences that we found in myoglobin states between it, but the one that was maybe
[00:17:05.880]more of a bigger effect is we did have more maintained redness in carboxymyoglobin,
[00:17:11.860]and it stabilized that color some, but we still
[00:17:15.360]had that lightening effect in it and didn't have that desired outcome with it.
[00:17:21.240]This was a good idea. It was an approach we could look at it, but it really didn't answer
[00:17:24.880]that problem of how can we use and improve the color stability and reduce the color change
[00:17:31.500]that happens with HBP in ground beef.
[00:17:34.760]From there, we continued to think about what we could do to change color stability. One
[00:17:39.180]of the things we thought about is we know that if you have a higher pH product, we can
[00:17:45.340]actually have potentially a defect in products that's called persistent pinking. And what
[00:17:50.700]this is, is if you cook ground beef or other meat products that has a high pH, you'll have
[00:17:56.440]a more maintained pink color in that product when it's cooked to the same degree doneness
[00:18:03.520]than something that's a little bit lower pH.
[00:18:05.880]And so that higher pH gives us a little bit better stability with it. And so we said,
[00:18:10.700]could we take this and adjust the pH with it? And in this case, we just use sodium bicarbonate
[00:18:15.320]or baking soda as a way to add it to ground beef. And we were adding about a quarter of
[00:18:21.780]a percent of ground beef to it. And so if we look at it, this was done in the same picture
[00:18:25.960]of time that we did the ground beef before, but you saw that control and very similar
[00:18:30.940]to what we had last time. And then the same image that we had before of the 450 megapascals
[00:18:37.560]at 15 minutes. And on the right, looking at it, it was actually a half percent sodium
[00:18:42.820]bicarbonate was added to it. And that brought
[00:18:45.300]the pH up closer to about 6.3. And so typical pH of meat is going to be somewhere about
[00:18:50.840]5.6 to 5.8. This was up to 6.3. And if we look at it, we can see that the L star values,
[00:18:59.340]which is a lightness value was similar to what we had in our control. The redness was
[00:19:04.620]similar to what we had in our control and actually had a little bit less of a B star
[00:19:10.060]value, which is typically a color of discoloration or an indication of discoloration. It's a
[00:19:15.280]in our product with sodium bicarbonate. And so we played around with this a little bit.
[00:19:20.820]We tried to get some funding for it and ended up not really moving far ahead with it. And then
[00:19:26.240]with some people leaving, we kind of took a little bit of a break where we're at.
[00:19:32.520]And around this time is when Dr. Denao really came to UNL and she and I got started talking about
[00:19:38.200]high pressure processing and meat products. And I showed her this data
[00:19:41.600]and we kind of got excited of what we could do. And we decided,
[00:19:45.260]one of the things we really needed is we needed to bring in a color chemist,
[00:19:48.760]a meat color chemist to our group to work with it. And so we got on a phone call with
[00:19:53.760]Ranjith Ramanathan, a collaborator from Oklahoma State, and we got talking about meat color and
[00:19:59.700]what we could do. And as we were going through it, we were thinking, what can we do to alter the pH
[00:20:05.020]with it? Now, one challenge on the ground beef is we, with the sodium bicarbonate,
[00:20:09.740]it gave us maybe a little bit more sausage-like texture than what we had with the typical
[00:20:15.240]ground beef with nothing added to it. But we wanted to think about what could we do? And so
[00:20:19.620]when we got on the call with Ram, we said, Ram, this is what we're thinking. We have some
[00:20:25.480]preliminary data that shows this works. What do you think we can do? And Ram said, what about
[00:20:32.800]using dark cutting beef? And this was an area that he was working on. And dark cutting beef is
[00:20:38.000]a defect that occurs in the industry. And it's somewhere between 1% to 2% of all beef animals
[00:20:45.220]annually have this effect that goes along with it. And one of the things that happens is that
[00:20:50.720]an animal is exposed to stress prior to harvest. And when that happens, that animal that's stressed
[00:20:58.280]uses up its glycogen stores, the energy stores that we have in muscle. And because we've used
[00:21:03.820]that up, that post-mortem metabolism that will really be used to take the glycogen and convert
[00:21:09.860]it and reduce the pH, partially through lactic acid formation, also through just
[00:21:15.200]hydrogen ion formation that can occur a little bit with the electron transport chain.
[00:21:19.280]But we ultimately end up with a pH that's much higher. And so I mentioned before,
[00:21:23.860]pH of meat products is typically maybe about 5.6, and it can range in beef products from
[00:21:31.200]5.4 to maybe 5.8 and be very common in that range. But when we have a dark cutting animal,
[00:21:40.680]this is going to have a pH that's much more in the range of like 6.3,
[00:21:45.180]3, somewhere above 6 for sure, but 6.3 or above, and we're going to get that dark color.
[00:21:50.720]And this is going to happen for different reasons for the stress wise. One thing is
[00:21:55.800]weather changes. And so if we think of what's been happening in Nebraska the last few days,
[00:21:59.760]two weeks ago, we had a blizzard that came through. Then it got warm and then hot. We were
[00:22:08.180]in the 80s on Monday. We are down in the 30s again today with 60 miles an hour winds and snow,
[00:22:15.160]blizzard conditions. That dramatic change in temperatures is stressful to animals that are
[00:22:21.380]in the environment. If we would look at animals harvested over the next few days,
[00:22:26.800]the next maybe week, we probably would see an increased likelihood of having dark cutters
[00:22:32.620]that occur with it. Changes in temperatures, and especially when we think of spring and fall,
[00:22:37.620]when we get those huge fluctuations, it can make a difference. Also, we can have a difference when
[00:22:42.380]we have heat spells that come through in the summer.
[00:22:45.560]And so weather makes a difference with it. The management practices can make a difference in it.
[00:22:50.740]We tend to see more dark cutting animals occur in grass-fed animals, or if we look in other parts
[00:22:58.920]of the world, in South America, we may get as high as 30% dark cutting beef because they tend
[00:23:04.120]to be more of a grass-fed diet and less of concentrate that the animals are getting towards
[00:23:08.640]it. So harder for them to recover glycogen stores with it. As I mentioned, seasonality makes a
[00:23:14.380]difference.
[00:23:15.120]But transportation can also make a difference when we have issues with transportation as an
[00:23:21.180]animal gets to it. Also, if we have a really long transportation period, we can have stress
[00:23:25.840]that comes with it. So in the end, if that animal gets stressed, we use up the energy stores
[00:23:31.060]and ultimately relates on a high pH product.
[00:23:34.740]Now, when we look at that picture on the left, you can see that it's just really not a desirable
[00:23:39.900]color that's with it. And so when we think of that happening, really what's happening is
[00:23:45.100]we get the pH that stays high in it. And because we have that higher pH,
[00:23:49.540]we have more charges that are in the system. So if we think of the primary structure of the
[00:23:54.320]proteins, we have more charges in those amino acids and it holds onto more water into the
[00:23:59.580]system and it holds it in the muscle cells as opposed to being between the muscle cells.
[00:24:04.220]And you can see in the picture on the right, we see have those muscle fibers, the cross links
[00:24:09.640]with it, where we have a much more swollen area and we have less of kind of the interstitial
[00:24:15.080]space between those fibers. And it holds that water in tighter, resulting in less light that
[00:24:20.440]reflects on it. And that ultimately gives us a darker color that goes along with it.
[00:24:25.160]So the challenges with it is we have a high pH, which makes it prone to spoil.
[00:24:30.020]We have a dark color with it, which isn't desirable. It also doesn't become as red of
[00:24:37.240]a product. We don't get that oxygenation because it's harder for that oxygen to diffuse into the
[00:24:45.060]something that ends up with what people don't want to buy and they'll discriminate against it.
[00:24:50.120]And in the end with that, there's discounts that happen with it. And so if we look at the discounts,
[00:24:55.080]USDA will state that the discounts are about $35 per hundred pounds of carcass weight. And so that
[00:25:01.540]would be an average discount of about 300 to $400 that's going on in carcasses. And if we look at
[00:25:11.820]that and apply it across all the animals,
[00:25:15.040]that are harvested and all the dark cutting animals that occur with that,
[00:25:18.620]there's discounts that can be up to $200 million a year to the beef industry. And so this really
[00:25:23.260]is something that's major with it. When we look at packers, when they're trying to sell that
[00:25:28.140]product, that dark cutting steak that you have on the left or the dark cutting primals, these will
[00:25:32.800]end up going for somewhere between probably three to $5 a pound less than what the product on the
[00:25:39.160]right would be. And so that provides a challenge of what we're working through and really
[00:25:45.020]provides a lot of opportunity of how can we add value back to this products. Now, one challenge
[00:25:50.840]with these is because they're dark, they end up being called what we call no rolls. And so they're
[00:25:55.340]not a graded product. They don't get classified into select or choice or prime. They're an
[00:26:01.280]ungraded product. And so that's part of the challenge that we have that goes along with
[00:26:05.420]it as well. And so we have this product that's high in pH and, and Rom said, well, maybe we
[00:26:12.200]don't need to create a high pH product. Let's look
[00:26:15.000]at it in dark cutting beef. And so we said that might work because we know we have challenges
[00:26:20.560]in applying to it, but we end up with a product that's lighter colored. Well, that might be
[00:26:25.560]beneficial in dark cutting beef because it's too dark to start out with. And we know that
[00:26:30.620]redness values can change, but maybe not to that same degree as what we get as a lightness
[00:26:36.320]value. And so we could get some change in red and maybe we can accept that. Also, if
[00:26:44.980]that may be something that's a challenge, but something we wanted to look at to see
[00:26:50.060]what we could do. So we put together a study and this was done, really the first study
[00:26:56.560]we looked on to say what can happen to dark cutting beef when we apply HPP to it. And
[00:27:05.080]so really we looked at this and Cole Reisman was a student at Oklahoma State and we worked
[00:27:10.020]with him closely on the project. I was a member of his committee, even though I'm
[00:27:14.960]at a different university, but we really said HPP will reduce, induce structural changes
[00:27:20.360]and it can improve the redness and the color of dark cutting beef. And really we wanted
[00:27:24.960]to say, what happens if we apply different HPP levels to look at it? It really was a
[00:27:30.240]pilot study saying, what can we do? How can it work? And so as we look through it, we
[00:27:36.720]went through and we got choice strip steaks. So these were normal pH strip loins and we
[00:27:41.860]got dark cutting strip loins. And we took these and we portioned them in
[00:27:44.940]to sections. And so the normal pH, the normal beef did
[00:27:48.120]not have HPP applied to it because we wanted to have a comparison to see what happens with
[00:27:52.720]normal products. And then the three sections that we got from each of
[00:27:56.120]the dark cutter sections were applied to one of the four treatments that you see below.
[00:27:59.840]Either we did not apply HPP to it, so we knew what that base color was,
[00:28:04.020]or we applied 300 megapascals, 450 megapascals, or 600 megapascals,
[00:28:09.420]and we applied it for 90 seconds.
[00:28:11.340]So these products were all vacuum packaged.
[00:28:13.220]They were strip loins that we had.
[00:28:15.340]They were portioned.
[00:28:17.140]They were vacuum packaged.
[00:28:18.220]We put them in the HPP vessel and the hyperbaric unit that you guys will see used tomorrow
[00:28:24.720]in the demonstrations is where we HPP these products.
[00:28:30.140]So we put them in and we came out.
[00:28:32.280]We cut them into steaks and then these were taken down to Oklahoma State and they looked
[00:28:37.740]at it and put them in a retail display setting.
[00:28:39.960]And then they also cooked products to see what happened on the meat characteristics
[00:28:43.780]and palatability.
[00:28:44.580]We analyzed the data.
[00:28:45.840]But when we get to the results, it really was a dramatic effect and maybe something
[00:28:50.760]that I can say was truly exciting when we saw this.
[00:28:54.280]Because this is what we got for products.
[00:28:56.380]And so if you look on the left-hand side here, we had the normal pH beef.
[00:29:00.700]And so that's what a normal steak should look like.
[00:29:02.740]The one second to the left, just to the right of that, we have a dark cutter steak.
[00:29:07.560]So that's what our base color was.
[00:29:09.740]Again, the average pH on these was about 6.3.
[00:29:13.420]And it's really a dark, kind of an ugly color and not appealing.
[00:29:18.200]Now, when we took those dark cutting steaks and then HPP'd those portions at either 6.3
[00:29:24.260]or 300, 450 or 600 megapascals, you can see that lightening effect that took place on it.
[00:29:31.240]Now, I would agree that probably the two on the right are a little bit too far along.
[00:29:36.380]They look almost like a prime rib type doneness on it.
[00:29:39.960]And so you get that partially cooked color.
[00:29:42.340]But if we look back at that 300 megapascal, this is really a promising look.
[00:29:46.980]If we can make steaks that go from a dark cutter and make them look pretty much like
[00:29:52.900]a normal steak, this provides a really good look.
[00:29:54.240]It's a real opportunity for the industry and how we can gain value to those middle
[00:30:01.620]meats that we have.
[00:30:02.440]You know, this is something that's occurring in over 600,000 carcasses a year in the U.S.
[00:30:09.020]And if we can add value back to the middle meats, that's really a huge potential that
[00:30:13.860]we have.
[00:30:14.360]So when we start looking at what actually happened in the changes, you can see this
[00:30:18.600]electron micrograph that we have here.
[00:30:20.500]And so just like we had seen on the previous pictures, the dark cutter here,
[00:30:24.220]was really swollen.
[00:30:25.180]But if we see the other HPP treated ones, you start seeing more space between those
[00:30:30.020]muscle fibers and really matches up fairly closely to the normal pH meat.
[00:30:35.800]And if we look at it, the other thing that's kind of interesting on it from a pH value,
[00:30:40.600]we really don't have a change of that pH value from the HPP process.
[00:30:46.400]So we know it's not just a shift in pH that occurs.
[00:30:49.920]It's really a structural change that happens and related to the proteins.
[00:30:54.200]That are in the meat products.
[00:30:55.540]And so it changes what's going on, changes the protein foldings,
[00:31:00.240]and really that availability for the space between it and reflection of the light.
[00:31:07.560]And it improves the color of what we have.
[00:31:09.660]And so when we think of values in it,
[00:31:12.160]these are products that went through retail display.
[00:31:14.300]And so L-star values are a lightness.
[00:31:16.460]And so if you look at the normal pH meat, we had a lightness there.
[00:31:20.940]We went down to a dark cutter, which was much darker.
[00:31:24.180]And then as we applied HPP, it continued to increase.
[00:31:27.720]Now, remember the yellow and the red bar here were the 450 and the 600 megapascals.
[00:31:33.060]And these are really something that's probably too light.
[00:31:35.360]But this gray bar that we have of 300 megapascals, that's pretty comparable.
[00:31:41.180]It's slightly darker and that matches up with what we saw,
[00:31:43.740]but really still in an acceptable state.
[00:31:46.160]And what's interesting is we went through retail display,
[00:31:49.100]that difference really maintained in those products.
[00:31:51.940]They stayed very similar.
[00:31:53.240]And so that...
[00:31:54.160]The 300 megapascal product performed similarly
[00:31:57.420]throughout retail display as the normal pH product.
[00:32:00.480]Redness values, much of the same thing happened
[00:32:03.340]where we got a high redness value in our normal product.
[00:32:06.580]When we had the dark cutter, it had that dark color.
[00:32:09.460]And that makes sense that the redness values was less.
[00:32:12.720]But then as we increased and added HPP,
[00:32:15.520]we got more redness that occurred with it.
[00:32:17.620]And so these were ways that were happening with it.
[00:32:19.860]What was really interesting here though,
[00:32:21.740]is we actually had a change where...
[00:32:24.140]The redness values became more close together.
[00:32:26.920]The normal pH product started to discolor some
[00:32:30.560]and become much less red,
[00:32:32.400]where the 300 megapascal product
[00:32:34.520]really maintained that color stability
[00:32:36.300]throughout its retail display.
[00:32:37.980]And so this actually may provide an advantage to us
[00:32:41.080]where we have less discoloration and discounts
[00:32:43.220]that you see if a product is in the retail shelf too long.
[00:32:46.820]And this really then matches up with the last one.
[00:32:50.460]This is discoloration.
[00:32:51.600]And so we see really not much happening
[00:32:53.720]in the first few years.
[00:32:54.120]But then as we go along,
[00:32:56.220]by the time we got to six days of retail display,
[00:32:58.580]we had more discoloration in the normal pH one
[00:33:03.760]than many of the dark cutter ones
[00:33:06.040]with the exception of 600 megapascal.
[00:33:07.920]And by the time we got to eight days of retail display,
[00:33:10.920]the 300 megapascal actually was the least discolored
[00:33:14.460]of all the products.
[00:33:15.320]And so again, this matches up
[00:33:17.200]with that change in redness that we saw
[00:33:19.120]and maybe some beneficial
[00:33:20.340]and some advantageous effect
[00:33:24.100]that can occur with that color stability
[00:33:26.600]and that maybe higher pH that goes with it.
[00:33:28.720]So one of the concerns we talk about
[00:33:31.420]is lipid oxidation
[00:33:32.260]because we've disrupted membranes
[00:33:34.280]and those membranes are where the lipids
[00:33:37.180]that are most prone to lipid oxidation are found.
[00:33:40.040]We're always concerned
[00:33:41.940]of what's going along with that.
[00:33:43.280]Now, when we've HPP'd the products,
[00:33:45.500]we do have some increases
[00:33:47.000]in lipid oxidation that occurs,
[00:33:49.580]but we're really equal or less
[00:33:54.080]to the pH changes of what we have
[00:33:56.520]or the lipid oxidation changes
[00:33:58.000]that we have in the normal product.
[00:34:04.320]And so this is advantageous
[00:34:05.920]as we go through it.
[00:34:06.840]From a shear force standpoint,
[00:34:09.180]the concern that we have
[00:34:11.580]with the toughening effect
[00:34:12.680]is we have our normal pH
[00:34:15.660]and our dark cutter.
[00:34:16.840]We actually had a slight increase,
[00:34:18.880]about a half a kilogram,
[00:34:20.160]and that may be something
[00:34:21.320]that's noticeable
[00:34:22.100]with the 300 megapascal.
[00:34:24.060]Interestingly, the 400 megapascal
[00:34:25.680]came back down
[00:34:26.680]and was similar to the normal
[00:34:28.660]and the dark cutting product.
[00:34:30.080]When we got out to 600 megapascals,
[00:34:32.380]as we'd have expected,
[00:34:33.460]really had a toughening effect
[00:34:35.280]that occurred there.
[00:34:36.140]And so we do keep that in mind
[00:34:38.040]as a concern that we have,
[00:34:39.420]but we did go through then
[00:34:41.980]and look at sensory panel
[00:34:43.700]differences in it.
[00:34:44.760]And when we look at that,
[00:34:46.980]there was no statistical difference
[00:34:49.620]in juiciness or sustained juiciness
[00:34:53.120]or beef flavor
[00:34:54.040]or overall acceptability
[00:34:56.060]across any of the products
[00:34:57.920]on the consumer panel.
[00:34:59.360]And from a tenderness standpoint,
[00:35:01.220]it was the only thing
[00:35:02.260]that actually had a significant effect
[00:35:05.680]of treatment on it.
[00:35:06.900]And it was only the 600 megapascal
[00:35:09.120]that was different
[00:35:10.160]from the other treatments.
[00:35:11.120]And so if we look at it,
[00:35:12.200]the normal pH had a rating of 5.6,
[00:35:14.920]whereas the 300 megapascal was 5.8.
[00:35:18.440]And so it's statistically similar
[00:35:20.500]and very close in that number.
[00:35:22.220]And so from a quality
[00:35:24.020]standpoint and acceptability standpoint,
[00:35:26.240]the consumers accepted this product
[00:35:28.140]as it came through.
[00:35:29.720]And so I think this is something
[00:35:30.840]that really kind of showed
[00:35:31.780]some positive opportunities with it.
[00:35:35.060]And so kind of conclusions
[00:35:36.540]from this introductory project
[00:35:38.240]that we did is we had
[00:35:40.440]that the 300 megapascals
[00:35:42.020]improved the color and color stability
[00:35:43.840]and didn't impact palatability.
[00:35:46.360]400 megapascals had intermediate changes.
[00:35:49.340]We didn't see some of the extreme changes
[00:35:51.260]as we saw in 600,
[00:35:54.000]the color was probably
[00:35:54.880]a little bit too light in that.
[00:35:56.340]600 megapascal is really a no go
[00:35:59.160]and it just makes too much of a change.
[00:36:01.680]And so we have to keep that in mind.
[00:36:03.580]And so we got done with this project
[00:36:05.740]and we thought really
[00:36:06.460]this is a promising application.
[00:36:08.120]We think it's really neat,
[00:36:09.380]but there's still work
[00:36:10.340]that we need to be done.
[00:36:11.220]And so I'm going to talk about
[00:36:13.940]some of the other projects
[00:36:14.940]that we followed up with this.
[00:36:16.300]I'm not going to go in as deep
[00:36:17.860]as what we found on this one,
[00:36:19.220]but really highlight
[00:36:20.540]some of the different changes that we have
[00:36:22.240]and just showing some of the difference
[00:36:23.980]in pictures and the product characteristics
[00:36:26.000]as we go through it.
[00:36:27.000]And so we needed to figure out
[00:36:29.300]how can we figure out what's happening?
[00:36:31.640]How can we refine the conditions
[00:36:33.660]and the parameters
[00:36:34.800]as well as then figuring out
[00:36:37.540]what are some of the mechanisms
[00:36:38.600]that take place as we're going through it?
[00:36:40.440]So one of the following studies we did,
[00:36:43.620]it was actually that same year
[00:36:44.980]that we did the initial study with coal
[00:36:46.800]is we wanted to look at it
[00:36:48.420]and took an extracted sarcoplasm.
[00:36:53.320]So that's the,
[00:36:53.960]a portion of meat that's water soluble
[00:36:55.520]and where we find our color pigments.
[00:36:57.000]And we wanted to see what's happening
[00:36:59.260]when we HPP those products.
[00:37:01.640]And so we actually looked at a few different pHs.
[00:37:04.140]I'm just showing one of the pHs here.
[00:37:06.260]But one of the things that we see
[00:37:08.000]in the bar chart to the left
[00:37:10.140]is we see the amount that's in oxymyoglobin.
[00:37:12.540]And so that's that bright red color that we have.
[00:37:14.940]The purple is deoxymyoglobin state.
[00:37:17.880]And then the brown is a oxymyoglobin.
[00:37:20.520]And so as we're going through it,
[00:37:22.000]we see in non-HPP products,
[00:37:23.940]in 300 megapascal,
[00:37:24.940]we really maintain our oxymyoglobin state,
[00:37:28.000]that preferred red color.
[00:37:29.180]It starts to drop off just a little bit
[00:37:31.540]at 450 megapascals.
[00:37:33.540]And when we get to the 600 megapascals,
[00:37:36.100]when we're looking at the proportion
[00:37:37.560]of myoglobin in different states,
[00:37:39.280]you really see that dramatic shift
[00:37:40.920]between oxymyoglobin and deoxymyoglobin.
[00:37:43.300]And so this is going to be something
[00:37:44.880]that's showing that change in color
[00:37:46.820]that's happening.
[00:37:47.520]It's really at a myoglobin state.
[00:37:49.000]In addition to some of the other aspects
[00:37:52.120]that go along with,
[00:37:53.920]the other proteins
[00:37:58.660]that'll change it as well.
[00:37:59.740]And so I just put the little pouches
[00:38:01.980]that we had on the right
[00:38:02.900]because we can see at 450 megapascal,
[00:38:05.260]we still maintain some redness.
[00:38:06.860]But when we look down
[00:38:08.000]at the 600 megapascal,
[00:38:09.220]we do get more of a brown color
[00:38:12.220]that comes through with that.
[00:38:13.300]And you can visually see that.
[00:38:14.540]The other part,
[00:38:15.460]if you start looking at these closely,
[00:38:17.640]you can kind of see in the bottom,
[00:38:18.820]we get some precipitate of proteins in there.
[00:38:20.960]And so that's going to be
[00:38:22.160]where we've really denatured
[00:38:23.540]some of those,
[00:38:23.900]so much that that globular protein
[00:38:26.740]ends up aggregating together
[00:38:29.440]and coming out a solution.
[00:38:30.640]And so I think it just shows
[00:38:32.400]when we get to those higher pressures,
[00:38:34.040]especially in the raw products
[00:38:35.500]where we haven't heated
[00:38:36.740]to denature proteins,
[00:38:38.320]we get that change
[00:38:39.820]and we can actually lose solubility
[00:38:41.920]and lose functionality of those proteins.
[00:38:43.780]And so we see a change in from HPP
[00:38:46.940]on that ability to maintain
[00:38:49.280]oxymyoglobin in color,
[00:38:50.940]but also really get an indication
[00:38:52.860]of some of the other proteins
[00:38:53.880]effects that are going along with that.
[00:38:55.600]So from here, we really wanted to say,
[00:38:57.780]what else do we need to do
[00:38:59.300]for looking at parameters?
[00:39:00.400]And so Ashley Hahn is a student
[00:39:02.020]that just graduated last December.
[00:39:03.640]We're working on putting together
[00:39:05.620]some of this data in abstracts
[00:39:07.980]and in manuscripts.
[00:39:08.640]So hopefully in the next year,
[00:39:09.960]we'll have these out
[00:39:10.860]in publication with it.
[00:39:12.360]But we looked at 240 megapascals,
[00:39:15.140]300 megapascals and 450 megapascals.
[00:39:18.120]And one of the things we did with this
[00:39:20.200]is we had all dark cutting stakes in it.
[00:39:22.300]And we wanted to say,
[00:39:23.140]what's happening
[00:39:23.860]when we pressurize it
[00:39:25.340]and hold it for different lengths of time?
[00:39:27.060]And so on these,
[00:39:28.320]the picture all the way to the left
[00:39:29.780]was not HPP'd.
[00:39:31.040]The HPP pressurization step,
[00:39:33.580]essentially that stake was put
[00:39:35.280]in its vacuum pouch.
[00:39:36.620]It was pressurized up to 300
[00:39:39.420]or 450 megapascals
[00:39:41.360]and then only held for two seconds
[00:39:44.200]at that point.
[00:39:44.820]And so we pressurized it
[00:39:46.100]and then released the pressure.
[00:39:47.760]And this was just to see
[00:39:48.820]what is the effect of that
[00:39:50.380]raising the pressure
[00:39:51.820]as we went through it.
[00:39:53.200]And then,
[00:39:53.840]we had different runs
[00:39:55.760]that we either held
[00:39:56.580]for 30 seconds,
[00:39:57.460]60 seconds,
[00:39:58.560]or 90 seconds.
[00:39:59.520]And when we look at these,
[00:40:00.880]I think this is good to show
[00:40:02.100]because we can optimize
[00:40:03.680]and look at parameters
[00:40:04.720]that are maybe beneficial
[00:40:05.880]for different characteristics
[00:40:07.120]that we look with it.
[00:40:08.100]Because if we have it,
[00:40:09.620]we have a desirable color
[00:40:11.880]maybe at the 90 second
[00:40:13.920]hold time
[00:40:14.660]at 300 megapascals.
[00:40:15.860]And this matches up
[00:40:16.820]with Cole's data
[00:40:17.580]where we wanted that
[00:40:18.540]kind of that desirable color.
[00:40:20.360]We got a lightning effect in it.
[00:40:21.920]But that's not
[00:40:23.820]that much different
[00:40:24.520]maybe than 450 megapascals
[00:40:27.060]for 30 seconds.
[00:40:28.060]And so this is where
[00:40:29.300]we can look at different time
[00:40:30.660]and pressure
[00:40:31.540]and holding time
[00:40:33.440]combinations as it goes together.
[00:40:34.940]Now, we did do one
[00:40:36.920]that was at 240 megapascals.
[00:40:38.820]This came out of a discussion
[00:40:40.080]that we had with a company
[00:40:41.260]that was interested in this.
[00:40:42.440]And they were saying,
[00:40:43.280]let's look at something lower.
[00:40:44.840]So we did a lower pressure.
[00:40:46.080]And really, when we got
[00:40:47.460]to that 240 megapascal,
[00:40:49.620]there was essentially
[00:40:50.520]almost no difference
[00:40:51.600]in color change
[00:40:52.400]that happened from HPP
[00:40:53.800]And so we do know
[00:40:55.300]we need to be higher than 240.
[00:40:56.680]It could potentially be
[00:40:58.780]a little less than 300.
[00:40:59.800]And it really somewhere
[00:41:01.460]maybe between up to 200,
[00:41:04.000]450 megapascals
[00:41:05.840]are where we're going to have
[00:41:07.280]that sweet spot of
[00:41:08.620]where we get changes in color,
[00:41:11.560]but not to the point
[00:41:13.480]where we have toughening effects
[00:41:15.100]and oxidation concerns
[00:41:16.860]that go along with it.
[00:41:17.920]The other data that we collected
[00:41:19.640]on Ashley's studies here
[00:41:21.040]really followed up
[00:41:22.020]and matched up with what Cole's
[00:41:23.780]project had as well.
[00:41:25.020]So another question we had is
[00:41:27.940]how can we apply this
[00:41:29.100]to other muscles?
[00:41:29.780]And so when we think of this,
[00:41:31.440]we're going to have HPPing
[00:41:33.140]done on middle meats
[00:41:34.580]and everything we had done
[00:41:35.540]to this point was on the strip loin.
[00:41:37.600]And that muscle
[00:41:38.880]and the characteristics
[00:41:40.060]of that muscle is
[00:41:40.860]it's a pretty stable
[00:41:41.820]muscle characteristic.
[00:41:42.920]The fiber type that we have,
[00:41:44.620]the metabolism that it goes through
[00:41:46.340]lends it to be pretty stable.
[00:41:48.160]If we look at a tenderloin,
[00:41:50.140]this is on the opposite
[00:41:51.380]end of stability
[00:41:52.620]because you can
[00:41:53.760]cut these and they want to turn brown
[00:41:55.340]pretty quickly that go along with it.
[00:41:57.180]And so we looked at dark
[00:41:58.880]cutting tenderloins
[00:41:59.840]that went along with it,
[00:42:01.200]and we could see some of the same
[00:42:02.720]beneficial effects that we have with it,
[00:42:04.960]where you compare the dark
[00:42:06.040]cutting tenderloin here
[00:42:07.460]to the 300 megapascals at 90 seconds.
[00:42:10.720]Now, unlike some of the others,
[00:42:13.960]the 450 megapascal at 900
[00:42:16.200]or 90 seconds really looked horrible.
[00:42:18.920]And you can see how pale
[00:42:20.200]this product looked.
[00:42:21.240]It just bleached out
[00:42:23.740]and became tan within a couple of days.
[00:42:26.020]And so that change in color
[00:42:29.100]is going to be different.
[00:42:29.880]And so one of the things
[00:42:30.840]that we need to keep in mind
[00:42:32.060]when we look at this is
[00:42:33.060]different muscles may need
[00:42:35.000]different combinations of pressure
[00:42:36.840]and holding time
[00:42:37.740]to get the beneficial effect on it.
[00:42:39.920]We have some ongoing work
[00:42:41.760]on some products at Oklahoma State
[00:42:43.420]that we're looking at
[00:42:44.120]the sirloin products.
[00:42:45.200]And so those were some
[00:42:46.100]that we started this late in 2024.
[00:42:49.760]And then we also have a project
[00:42:51.700]going on with cow tenderloins.
[00:42:53.200]Now,
[00:42:53.720]one difference between
[00:42:55.400]the cow tenderloin
[00:42:56.340]and a dark cutting tenderloin,
[00:42:57.720]they're both dark,
[00:42:59.180]but the difference is
[00:43:00.300]a cow tenderloin
[00:43:01.240]isn't at that high pH.
[00:43:02.880]And so we were trying to see,
[00:43:04.260]can we improve the color
[00:43:05.620]of the cow tender
[00:43:06.640]in a similar manner?
[00:43:08.600]And I think there's
[00:43:10.180]opportunities with it,
[00:43:11.300]but because we don't have
[00:43:12.720]that protective effect from pH,
[00:43:15.000]we do need to be
[00:43:16.000]a little bit concerned
[00:43:16.900]about how the pressures
[00:43:19.680]and the holding times,
[00:43:23.700]that are used,
[00:43:24.440]how they need to be
[00:43:25.740]adjusted for that.
[00:43:26.840]And so we're working on that.
[00:43:28.880]A couple additional projects
[00:43:30.400]that are going on
[00:43:31.140]is at Oklahoma State,
[00:43:32.480]they're looking at
[00:43:33.060]some of the mitochondrial functions.
[00:43:34.480]And when we talk about
[00:43:36.740]color stability
[00:43:37.540]and reducing compounds,
[00:43:38.820]those are really,
[00:43:39.880]those reducing compounds
[00:43:41.080]are regenerated
[00:43:41.980]in the mitochondria
[00:43:42.840]even after an animal
[00:43:44.140]is harvested.
[00:43:44.720]And so when we HPP it,
[00:43:47.080]how does that affect
[00:43:48.180]the ability to
[00:43:49.280]help maintain color?
[00:43:51.540]And I think what's really,
[00:43:52.840]this data suggests
[00:43:53.680]on it so far
[00:43:55.020]in the preliminary work
[00:43:56.120]is that
[00:43:56.640]it's going to really follow
[00:43:58.660]much of what's happening
[00:44:00.320]with microbial control.
[00:44:02.340]When we're at lower pressures,
[00:44:03.620]because mitochondria
[00:44:04.940]are very similar
[00:44:05.740]to their function
[00:44:06.980]and structure as bacteria,
[00:44:08.420]we're not going to get
[00:44:09.860]much of a change
[00:44:10.780]in mitochondrial function
[00:44:12.060]early on in lower pressures.
[00:44:13.900]Once we get it to really
[00:44:15.520]probably 400 megapascals
[00:44:17.080]and above,
[00:44:17.580]we're going to start seeing
[00:44:18.700]a pretty rapid drop off
[00:44:20.420]in mitochondrial function
[00:44:21.620]and color stability.
[00:44:22.760]And that,
[00:44:23.660]really probably matches up
[00:44:24.740]pretty closely
[00:44:25.360]to what we saw
[00:44:26.240]in the color data
[00:44:27.140]that matches up
[00:44:27.940]with the 600 megapascal products.
[00:44:30.100]The other thing is,
[00:44:31.380]this summer,
[00:44:31.780]we're going to be actually
[00:44:32.760]applying this
[00:44:33.420]to whole subprimals.
[00:44:34.500]And so,
[00:44:34.980]looking at that
[00:44:35.840]from an application standpoint,
[00:44:37.000]if we take a
[00:44:38.000]12 to 15 pound
[00:44:39.700]strip loin,
[00:44:40.740]how can we take that
[00:44:42.220]and apply it to it?
[00:44:43.140]There's a lot of things
[00:44:45.300]that we need to work on
[00:44:46.180]for application
[00:44:47.000]and streamlining the process.
[00:44:48.520]But,
[00:44:49.140]with the uniform
[00:44:51.140]distribution of pressure
[00:44:52.560]through it,
[00:44:53.020]that,
[00:44:53.640]that same effect
[00:44:54.420]should make,
[00:44:55.060]and color change
[00:44:56.380]should occur
[00:44:56.780]in a whole subprimal
[00:44:57.640]as it does
[00:44:58.300]in either a third
[00:44:59.420]or a fifth
[00:45:00.060]of a strip loin
[00:45:01.300]as we've done so far
[00:45:02.440]in these studies.
[00:45:03.060]But this is really
[00:45:03.940]a proof of study
[00:45:05.220]that we need to show
[00:45:06.100]that it can be done
[00:45:07.500]in this way.
[00:45:08.120]So,
[00:45:08.940]when we think of it,
[00:45:10.020]what needs to be done
[00:45:10.960]in this area
[00:45:11.480]really before it's ready
[00:45:12.460]to be picked up
[00:45:13.080]by industry,
[00:45:13.720]we need to work
[00:45:15.460]a little bit more
[00:45:16.120]on optimizing
[00:45:16.880]pressures
[00:45:17.940]and holding times
[00:45:18.780]and probably looking
[00:45:19.680]a little bit more
[00:45:20.500]at temperatures
[00:45:21.220]and making sure
[00:45:23.000]that we maintain
[00:45:23.620]proper temperatures
[00:45:24.420]at those different
[00:45:25.620]holding times
[00:45:26.560]and pressures
[00:45:27.100]and optimize it
[00:45:28.400]for the different muscles.
[00:45:29.320]So we've done
[00:45:30.620]strip loins often.
[00:45:32.640]We've done a little bit
[00:45:33.920]of work with tenderloins
[00:45:34.800]and we know
[00:45:35.200]we need to do more.
[00:45:36.000]We're working on
[00:45:37.280]the sirloins.
[00:45:38.960]What we haven't done
[00:45:40.260]so far is really
[00:45:41.160]then looking
[00:45:41.660]at the rib rolls.
[00:45:43.960]And so if we think
[00:45:44.720]of a ribeye steak,
[00:45:45.640]you get that cap muscle
[00:45:46.800]that goes around
[00:45:47.400]the outside
[00:45:48.000]and we need to make sure
[00:45:49.520]in looking at that
[00:45:50.620]that that muscle
[00:45:51.580]performs similarly
[00:45:52.620]to the,
[00:45:53.600]the rest of the ribeye,
[00:45:55.220]which is going to be
[00:45:56.000]the same muscle
[00:45:56.900]as what we find
[00:45:57.540]in the strip loin.
[00:45:58.160]So we do need to look
[00:46:00.320]at those
[00:46:00.760]for the different muscles
[00:46:01.660]as we go through it.
[00:46:02.820]Another question we have
[00:46:04.620]is when do you apply
[00:46:05.620]the HPP?
[00:46:06.340]Is it done
[00:46:07.100]in a week's time?
[00:46:08.180]Is it done
[00:46:08.640]in four days time?
[00:46:09.520]Can you wait two weeks
[00:46:10.760]before you apply the HPP
[00:46:12.320]or how does it collect
[00:46:14.320]as it goes through it?
[00:46:15.660]And then the other part
[00:46:16.440]with that is
[00:46:16.960]do you apply it
[00:46:17.680]to the whole subprimal
[00:46:18.580]and then those subprimals
[00:46:19.620]would get shipped off
[00:46:20.500]to steak cutters
[00:46:21.180]or do you ship
[00:46:22.300]the,
[00:46:22.500]the,
[00:46:23.580]the subprimals
[00:46:24.000]to a steak cutter first,
[00:46:25.040]they individually package those
[00:46:26.760]in,
[00:46:27.180]in a final package
[00:46:28.360]and then they would be HPP'd
[00:46:30.080]and go out to,
[00:46:31.780]to distribution after that.
[00:46:33.040]And so these are just
[00:46:33.760]some things we've thought through,
[00:46:34.980]things that,
[00:46:36.100]questions that are out there
[00:46:37.740]that would need to be addressed.
[00:46:39.140]One challenge is
[00:46:40.880]the beef still wouldn't be graded
[00:46:42.460]and so we couldn't market it
[00:46:44.260]as a USDA choice product
[00:46:45.920]but you could come up
[00:46:46.940]with a company brand
[00:46:47.860]and so if you were
[00:46:49.120]a food distributor
[00:46:49.920]and you wanted to come up
[00:46:51.160]with HPP treated
[00:46:52.620]dark cutting meat
[00:46:53.560]that has a better color
[00:46:55.520]you could create
[00:46:57.400]a branded program
[00:46:58.260]where you can sell
[00:46:59.500]that product
[00:47:00.060]to your customers
[00:47:00.860]as it's going through
[00:47:01.980]and so you could
[00:47:03.520]look at those
[00:47:04.180]you need to think about that
[00:47:05.360]and then the last part
[00:47:06.500]that we really need
[00:47:07.160]to do a little bit
[00:47:07.700]of work on yet
[00:47:08.300]is what is the
[00:47:09.080]microbial shelf life
[00:47:10.260]because we do have
[00:47:11.580]a higher pH
[00:47:12.280]they are going to be
[00:47:13.180]a little bit more prone
[00:47:14.060]to spoilage
[00:47:14.900]and spoilage bacterial growth
[00:47:17.040]and so is it something
[00:47:18.540]that we need to HPP
[00:47:19.940]and then go into
[00:47:21.000]a frozen state
[00:47:21.900]and distribute it that way
[00:47:23.040]but if you're
[00:47:23.540]we need to do a little bit more work
[00:47:25.100]on that micro side
[00:47:26.020]to see how that product works through
[00:47:27.960]and so these are some questions
[00:47:29.720]that we really need to answer yet on it
[00:47:31.380]but I think it's an exciting area
[00:47:32.940]there's a whole lot of people
[00:47:34.160]that have been working on this
[00:47:35.200]over the last decade
[00:47:36.120]and so you see the group
[00:47:37.280]at University of Nebraska
[00:47:38.360]Dr. Cavender is now at Clemson
[00:47:40.820]as well as Grace and Dr. Wicks
[00:47:43.560]in animal science
[00:47:44.880]there's been a lot of students
[00:47:46.320]and postdocs that led this work
[00:47:48.380]and then assisted with it
[00:47:49.760]so Xianjian, Januk, Ashley
[00:47:53.520]and Kara really have been
[00:47:55.440]leading some of the work
[00:47:56.320]all the other names on there
[00:47:57.680]have been very instrumental
[00:47:59.200]in the project
[00:47:59.940]as I mentioned at Oklahoma State
[00:48:02.100]we work closely with Dr. Ramanathan
[00:48:04.000]and he has a team of scientists
[00:48:06.100]that he works with there
[00:48:07.180]as well as economists
[00:48:08.060]that are listed
[00:48:08.960]and then the students
[00:48:10.580]that I have listed down here
[00:48:11.800]are students that have led projects
[00:48:13.700]he has a whole lot more students
[00:48:15.320]that I didn't have all the names for
[00:48:16.740]to list on it
[00:48:17.520]we've also gotten funding
[00:48:19.300]from different groups
[00:48:20.200]so Dr. Ramanathan
[00:48:21.380]had some African
[00:48:23.500]funding on dark cutting products
[00:48:24.980]and so that was some of the initial work
[00:48:26.960]we did as well as some
[00:48:28.080]multi-state hatch funding
[00:48:29.520]that we had gotten from USDA
[00:48:30.800]to look at some of the initial HPP work
[00:48:33.600]we've gotten funded from
[00:48:35.240]the Beef Council
[00:48:36.180]and the Cattlemen's Groups
[00:48:38.320]Food Science
[00:48:40.020]and the Food Processing Center
[00:48:41.040]has been important
[00:48:41.920]as well as some of the industry
[00:48:43.440]Universal has done some HPP runs for us
[00:48:46.260]Cargill has donated some beef
[00:48:48.120]and the other companies
[00:48:49.160]have all provided access
[00:48:50.400]for us to go into their plants
[00:48:51.700]to get products
[00:48:52.440]and so it
[00:48:53.480]really takes a huge group
[00:48:54.660]to be able to make it work and happen
[00:48:56.260]and with that
[00:48:57.560]I want to open it up for any questions
[00:48:59.220]as you can tell
[00:49:00.920]it's a lot of work we've done
[00:49:02.500]but I think it's really kind of exciting
[00:49:04.080]and fun and looking at
[00:49:05.280]how we can use HPP and meat products
[00:49:07.360]for something other than just food safety
[00:49:09.760]and something in other than
[00:49:11.180]ready to eat meat products
[00:49:12.460]Thank you Gary
[00:49:14.060]no that speaks very well
[00:49:15.420]to a couple of things
[00:49:16.180]that we heard earlier today
[00:49:17.520]from Zach
[00:49:18.500]it's all about collaborations
[00:49:19.820]and then from Joyce Longfield
[00:49:22.000]earlier today
[00:49:23.060]the fact that you know
[00:49:24.480]the HPP is just a machine
[00:49:26.100]all it knows is to apply the pressure
[00:49:28.000]so it really is up to you
[00:49:29.780]the user
[00:49:30.460]to figure out how to leverage that
[00:49:32.620]so I think this is a really nice way
[00:49:34.220]of potentially leveraging HPP
[00:49:36.540]to reduce food waste
[00:49:37.960]Seth go ahead and ask your question
[00:49:40.860]Gary thanks for your presentation
[00:49:45.140]so you and your students
[00:49:49.040]found that HPP
[00:49:52.640]toughens meat directionally
[00:49:54.500]with high pressures
[00:49:55.660]does that also translate
[00:49:59.340]to the learning that
[00:50:00.700]you are also
[00:50:01.860]by doing so reducing the digestibility
[00:50:05.280]of these meat materials
[00:50:06.560]so I don't know if we're going to really
[00:50:10.980]be digesting the
[00:50:12.380]or decreasing the digestibility with it
[00:50:14.660]and so when we think of the protein structure
[00:50:16.580]we're going to get many of those changes
[00:50:19.080]occurring when we cook the product anyways
[00:50:21.040]and so
[00:50:22.220]we're going to get unfolding and refolding of proteins
[00:50:24.620]and so
[00:50:25.100]if you were to eat it in the raw state
[00:50:27.800]there may be some marginal changes
[00:50:30.720]in digestibility because
[00:50:32.140]the cross-linking may make it harder for enzymes
[00:50:34.680]to get in there to cleave at different
[00:50:36.740]sites but we also have
[00:50:38.760]some very effective
[00:50:40.400]enzymes that can just turn meat into
[00:50:42.720]soup because of how
[00:50:44.420]they can work and so I think that
[00:50:46.580]if you look at the digestibility we're probably
[00:50:48.740]not having a dramatic change in it
[00:50:50.880]but we do get a
[00:50:51.800]cross-linking of the proteins and just maybe a more
[00:50:54.400]rigid structure that
[00:50:56.540]causes a toughening to take place
[00:50:58.300]and see that's what I was
[00:51:00.700]wondering about and then it wasn't really
[00:51:02.480]from a human food
[00:51:04.460]perspective I mean you know I come from Mars
[00:51:06.460]Pet Care so we're making
[00:51:07.560]complete meals and care and treats
[00:51:10.620]for dogs and cats
[00:51:11.920]and one thing that is
[00:51:14.520]a hallmark of our product designer
[00:51:16.320]it's like a touch point
[00:51:17.380]is making sure
[00:51:20.520]that we can evaluate
[00:51:21.380]the digestibility of the material
[00:51:23.540]that we feed
[00:51:24.660]whether that's been extruded
[00:51:27.020]or it's been formed
[00:51:30.020]or hydrolyzed
[00:51:31.800]whatever you want to call it
[00:51:32.960]such that it's safe for pet consumption
[00:51:35.560]do you believe that
[00:51:37.820]having said that
[00:51:39.600]do you believe that if I took some of
[00:51:41.600]steak as you're saying
[00:51:43.240]and put it through
[00:51:44.460]the highest possible pressures
[00:51:47.700]of a high pressure processing unit
[00:51:49.620]do you think that
[00:51:51.360]microbial destruction
[00:51:53.640]notwithstanding
[00:51:54.600]do you think that it would still be acceptable for pets
[00:51:57.880]yeah
[00:51:59.140]we get cross linking in it
[00:52:01.120]but like I mentioned before
[00:52:02.220]it's not as severe of a process as cooking
[00:52:05.240]we wouldn't be reaching
[00:52:07.700]cross linking that you would get
[00:52:09.120]in an extrusion process
[00:52:11.980]or anything like that
[00:52:12.980]if we look at that treatment
[00:52:15.340]it's still mild
[00:52:17.080]on that spectrum of
[00:52:19.400]protein denaturing
[00:52:20.860]and folic acid
[00:52:21.340]and those aspects
[00:52:22.580]there may be some marginal changes
[00:52:25.360]but I don't think it's going to be something
[00:52:26.660]that you'd see a dramatic effect of
[00:52:28.960]I would back that up
[00:52:30.920]because I think there are a couple of papers out there
[00:52:33.040]to talk about HPP
[00:52:34.900]and digestibility for the production
[00:52:37.080]of let's say these alternate formats
[00:52:39.520]or raw pet diets
[00:52:41.360]Seth I'll try to identify those
[00:52:43.560]and also kind of maybe shoot you an email
[00:52:45.480]directly with those resources
[00:52:47.600]and then for the larger group
[00:52:49.660]we'll add it to the
[00:52:51.320]SharePoint kind of
[00:52:53.640]slew of resources that you guys are going to get
[00:52:55.720]Brian Post actually
[00:52:57.660]had a very similar question or it touches
[00:52:59.680]upon this as well with HPP
[00:53:01.800]costing a tougher beef product could a meat
[00:53:03.640]tenderizer like bromelain be used
[00:53:05.880]I think you mentioned that earlier
[00:53:07.900]Gary right
[00:53:09.940]yeah so I mean you
[00:53:11.700]could one challenge with bromelain
[00:53:13.640]and those is you have to get them
[00:53:15.680]to stop as well so you can actually
[00:53:17.700]go too far where it becomes mushy on
[00:53:19.760]it I think the
[00:53:21.300]changes that we get at some of the
[00:53:23.600]lower pressures are going to be
[00:53:25.280]marginal and where we may not
[00:53:27.480]see a noticeable difference and if we look
[00:53:29.380]at Cole's work from at Oklahoma
[00:53:31.560]State there was a
[00:53:33.440]statistically different
[00:53:35.060]effect
[00:53:36.260]statistical difference on shear force
[00:53:39.260]but not when it got to the consumer tenderness
[00:53:41.420]of products and so
[00:53:42.660]you could look at it you could see
[00:53:45.400]how it's done the question
[00:53:47.440]would be when do you apply it how do you
[00:53:49.160]deactivate it how do you make sure it doesn't
[00:53:51.280]go too far but there's
[00:53:53.320]there could be opportunities if
[00:53:55.240]it's something someone would want to explore
[00:53:57.200]to say can we use HPP at
[00:53:59.140]higher pressures I think the colors
[00:54:01.020]may be going to be the limiting factor at that
[00:54:03.060]even if you figured out
[00:54:05.120]the toughness
[00:54:06.440]one last question
[00:54:09.060]you HPP'd
[00:54:11.620]then sous vide
[00:54:12.600]did you try sous vide then HPP
[00:54:15.460]if so what were the results
[00:54:17.220]why
[00:54:18.320]we did not do it for this project
[00:54:21.260]because we were trying to figure out could we make
[00:54:23.140]something that a customer could
[00:54:25.100]pick up and buy on the shelf
[00:54:27.360]and then throw in their sous vide unit
[00:54:28.900]I think if we were to do sous vide
[00:54:31.080]and then HPP it really just
[00:54:33.240]becomes a ready to eat item where
[00:54:35.100]you are applying
[00:54:37.120]it and frankly there's
[00:54:39.160]those types of products that are available out on the market
[00:54:41.380]whether it's something like
[00:54:43.220]a prime rib style product
[00:54:45.140]or others that are really cooked sous vide
[00:54:47.360]in that final package
[00:54:48.780]that goes with it
[00:54:51.240]we were really looking at a ready to cook item
[00:54:53.520]and actually in the
[00:54:55.760]pet food space right like in the fresh
[00:54:57.760]category that's pretty common
[00:54:59.560]they may cook it sous vide
[00:55:01.340]then as Gary mentioned earlier
[00:55:03.400]the thermal process will
[00:55:05.340]then set the proteins so then
[00:55:07.440]the goal with HPP would
[00:55:09.400]be to extend refrigerated
[00:55:11.380]shelf life so if it's
[00:55:13.060]desired by the company
[00:55:14.860]where they minimize the
[00:55:17.220]freezing of the product
[00:55:19.100]and they really wanted to have well
[00:55:21.220]likely they will freeze it in order to distribute
[00:55:23.380]it but there's always a
[00:55:25.280]I guess like a concern
[00:55:27.440]whether or not are you going to be in the refrigerated
[00:55:29.540]case for this product are you
[00:55:31.420]going to be on the freezer when
[00:55:33.380]you're trying to sell these products so again
[00:55:35.480]there's pros and cons it goes back to
[00:55:37.400]like what are your goals as a manufacturer
[00:55:39.660]you know how do you want your brand
[00:55:41.500]to be seen and so
[00:55:43.500]you leverage HPP
[00:55:45.100]to kind of get at what you want
[00:55:47.740]Thank you.

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Novel Applications of HPP in Meat Processing

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